- VILLAGE SAKE / SAKE BIN - occupies Units 17, 19, and 21D
Other food place · Fairfax, CA
At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Apr 18, 2024
Is that a lot?
We can't say yet. Too few places here have a number.
What was found out about - VILLAGE SAKE / SAKE BIN - occupies Units 17, 19, and 21D?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- In the cold holding insert, spicy tuna internal temperature reading was measured at 50F, and crab salad at 51F. In the undercounter unit, two containers with spicy tuna, the internal temperature readings were measured at 53F, 57F and 58F, scallop salad at 79F, and crab salad at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F. CHSC 113996How to fixFix it
- Two two containers with sushi rice, the internal temperature readings were at 110F, 109F, and 119F. Sushi containers were observed to be stored at ambient temperature in the preparation area and sushi bar. When asked to the employee, he stated that they use time as a public health control, but containers were not time marked and no written procedures were on site. [Corrective action] When time only, rather than time in conjuction with temperature, is being employed. Food must be time marked, and written procedures must be provided. CHSC 114000How to fixFix it
Source: Marin County Community Development Agency, Environmental Health Services
We review Marin County health data to make this report. We are not the Marin County Community Development Agency, Environmental Health Services.
Visit them directly at marincounty.gov (opens the department's site) · How we review
For - VILLAGE SAKE / SAKE BIN - occupies Units 17, 19, and 21D's team
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Follow the steps for each item, with the rule beside it.
Next: In the cold holding insert, spicy tuna internal temperature reading was measured at 50F, and crab salad at 51F. In the undercounter unit, two containers with spicy tuna, the internal temperature readings were measured at 53F, 57F and 58F, scallop salad at 79F, and crab salad at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.The county found: “In the cold holding insert, spicy tuna internal temperature reading was measured at 50F, and crab salad at 51F. In the…”
Then the next one: Two two containers with sushi rice, the internal temperature readings were at 110F, 109F, and 119F. Sushi containers were observed to be stored at ambient temperature in the preparation area and sushi bar. When asked to the employee, he stated that they use time as a public health control, but containers were not time marked and no written procedures were on site. [Corrective action] When time only, rather than time in conjuction with temperature, is being employed. Food must be time marked, and written procedures must be provided.
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Inspections
From Marin County Community Development Agency, Environmental Health Services · 11 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
In the county's data, most inspections are labeled semi-yearly, then yearly; a follow-up visit comes after violations.
Every visit
LatestApr 18, 2024Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 18, 2024.
2 violations listed, 0 marked critical.
Not critical (2)
In the cold holding insert, spicy tuna internal temperature reading was measured at 50F, and crab salad at 51F. In the undercounter unit, two containers with spicy tuna, the internal temperature readings were measured at 53F, 57F and 58F, scallop salad at 79F, and crab salad at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the cold holding insert, spicy tuna internal temperature reading was measured at 50F, and crab salad at 51F. In the undercounter unit, two containers with spicy tuna, the internal temperature readings were measured at 53F, 57F and 58F, scallop salad at 79F, and crab salad at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Corrected during the inspection
Two two containers with sushi rice, the internal temperature readings were at 110F, 109F, and 119F. Sushi containers were observed to be stored at ambient temperature in the preparation area and sushi bar. When asked to the employee, he stated that they use time as a public health control, but containers were not time marked and no written procedures were on site. [Corrective action] When time only, rather than time in conjuction with temperature, is being employed. Food must be time marked, and written procedures must be provided.
The department's words
CHSC 114000 Two two containers with sushi rice, the internal temperature readings were at 110F, 109F, and 119F. Sushi containers were observed to be stored at ambient temperature in the preparation area and sushi bar. When asked to the employee, he stated that they use time as a public health control, but containers were not time marked and no written procedures were on site. [Corrective action] When time only, rather than time in conjuction with temperature, is being employed. Food must be time marked, and written procedures must be provided.
Corrected during the inspection
EarlierApr 17, 2024Routine inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by Marin County Community Development Agency, Environmental Health Services
In the cold holding insert, spicy tuna internal temperature reading was measured at 50F, and crab salad at 51F. In the undercounter unit, two containers with spicy tuna, the internal temperature readings were measured at 53F, 57F and 58F, scallop salad at 79F, and crab salad at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
The department's words
CHSC 113996 In the cold holding insert, spicy tuna internal temperature reading was measured at 50F, and crab salad at 51F. In the undercounter unit, two containers with spicy tuna, the internal temperature readings were measured at 53F, 57F and 58F, scallop salad at 79F, and crab salad at 50F. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by Marin County Community Development Agency, Environmental Health Services
Two two containers with sushi rice, the internal temperature readings were at 110F, 109F, and 119F. Sushi containers were observed to be stored at ambient temperature in the preparation area and sushi bar. When asked to the employee, he stated that they use time as a public health control, but containers were not time marked and no written procedures were on site. [Corrective action] When time only, rather than time in conjuction with temperature, is being employed. Food must be time marked, and written procedures must be provided.
The department's words
CHSC 114000 Two two containers with sushi rice, the internal temperature readings were at 110F, 109F, and 119F. Sushi containers were observed to be stored at ambient temperature in the preparation area and sushi bar. When asked to the employee, he stated that they use time as a public health control, but containers were not time marked and no written procedures were on site. [Corrective action] When time only, rather than time in conjuction with temperature, is being employed. Food must be time marked, and written procedures must be provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 27, 2021Routine inspectionGreen placard
No violations listed in the data.
EarlierJul 10, 2020Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Handwashing sinks in facility lacked hand soap dispensers. Obtain at all handwashing stations.
The department's words
CHSC 113953.2 Handwashing sinks in facility lacked hand soap dispensers. Obtain at all handwashing stations.
Corrected during the inspection
EarlierJan 4, 2019Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food handler cards available but manger certificate is not. Provide copy of food manager certificate.
The department's words
CHSC 113947.1 Food handler cards available but manger certificate is not. Provide copy of food manager certificate.
EarlierJan 4, 2019Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierNov 29, 2018Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Code CHSC 113947.1
The department's words
Code CHSC 113947.1
EarlierJun 14, 2017Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
1. Dishwasher not dispensing sanitizer. Must dispense a sanitizing rinse of 50 ppm chlorine. Tried priming unit no sanitizer would come out. PIC called for repairs at time of inspection. Re-sanitize all dishes done today in 3 compartment sink. Use 3 compartment sink until dishwasher is repaired. 2. Observed food preparation at 3 compartment sink. Cutting boards, raw fish, and thawing shrimp. 3 compartment sink is not an approved food preparation area. Do not use 3 compartment sink for anything but warewashing. Discussed with PIC. Food relocated. 3. Observed mold in ice machine. Ensure to clean and sanitize regularly. Discussed with PIC. 4. Observed sushi rice holder with very old moldy towels. Ensure to wash, rinse, and sanitize all food contact surfaces/equipment/utensils before storing. Rice holder moved out back to be cleaned.
The department's words
CHSC 114099.7 1. Dishwasher not dispensing sanitizer. Must dispense a sanitizing rinse of 50 ppm chlorine. Tried priming unit no sanitizer would come out. PIC called for repairs at time of inspection. Re-sanitize all dishes done today in 3 compartment sink. Use 3 compartment sink until dishwasher is repaired. 2. Observed food preparation at 3 compartment sink. Cutting boards, raw fish, and thawing shrimp. 3 compartment sink is not an approved food preparation area. Do not use 3 compartment sink for anything but warewashing. Discussed with PIC. Food relocated. 3. Observed mold in ice machine. Ensure to clean and sanitize regularly. Discussed with PIC. 4. Observed sushi rice holder with very old moldy towels. Ensure to wash, rinse, and sanitize all food contact surfaces/equipment/utensils before storing. Rice holder moved out back to be cleaned.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed cooked sushi rice in holders on shelf at 113F, 110F with no date and discard time on sushi rice containers. PIC stated rice was mixed with vinegar 40 mins prior. Ensure to mark sushi rice containers at the time of mixing with a four hour discard time. Facility has keeps a log as well showing time as a control for the sushi rice. Sushi rice marked with date and discard time.
The department's words
CHSC 114000 Observed cooked sushi rice in holders on shelf at 113F, 110F with no date and discard time on sushi rice containers. PIC stated rice was mixed with vinegar 40 mins prior. Ensure to mark sushi rice containers at the time of mixing with a four hour discard time. Facility has keeps a log as well showing time as a control for the sushi rice. Sushi rice marked with date and discard time.
Observed thawing shrimp in 3 compartment sink in standing water. Do not use 3 compartment sink to thaw food. Ensure to thaw food u nder r e frige r ation, c o mplet el y s ub m erg e d un d er cold r u n n i n g , or in the micr o w a ve o ven if the food is going to be cooked immediately after. Discussed with PIC. Shrimp moved to food prep sink to be prepped immediately.
The department's words
CHSC 114020 Observed thawing shrimp in 3 compartment sink in standing water. Do not use 3 compartment sink to thaw food. Ensure to thaw food u nder r e frige r ation, c o mplet el y s ub m erg e d un d er cold r u n n i n g , or in the micr o w a ve o ven if the food is going to be cooked immediately after. Discussed with PIC. Shrimp moved to food prep sink to be prepped immediately.
Facility using a large bamboo sushi rice mixing bowl. Facility must discontinue use of bamboo mixing bowl for the following reasons. Bamboo is not an approved food contact surface. Bowl is to large to fit into 3 compartment sink to be properly washed, rinsed, and sanitized, and bowl shows green spots of leaching copper on the outside. Acidic foods causes copper to leach out and can contaminate food. Discontinue use immediately.
The department's words
CHSC 114130.1 Facility using a large bamboo sushi rice mixing bowl. Facility must discontinue use of bamboo mixing bowl for the following reasons. Bamboo is not an approved food contact surface. Bowl is to large to fit into 3 compartment sink to be properly washed, rinsed, and sanitized, and bowl shows green spots of leaching copper on the outside. Acidic foods causes copper to leach out and can contaminate food. Discontinue use immediately.
Observed cloth towels in contact with food/rice. Cloth or linen is not an approved food contact surface. Discontinue use of cloth in contact with food.
The department's words
CHSC 114185 Observed cloth towels in contact with food/rice. Cloth or linen is not an approved food contact surface. Discontinue use of cloth in contact with food.
No sanitizer bucket set up upon arrival. Ensure to have an open bucket of sanitizer solution set up during food prep and all hours of operation. Sanitizer bucket set up.
The department's words
CHSC 114185.1 No sanitizer bucket set up upon arrival. Ensure to have an open bucket of sanitizer solution set up during food prep and all hours of operation. Sanitizer bucket set up.
EarlierJun 14, 2017Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 27, 2015Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 21, 2015Routine inspectionGreen placard
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by Marin County Community Development Agency, Environmental Health Services
Sushi rice stored at room temperature 88F with no time as a control procedure in place. Discussed with chef time as a control procedure requirements for sushi rice.
The department's words
CHSC 114000 Sushi rice stored at room temperature 88F with no time as a control procedure in place. Discussed with chef time as a control procedure requirements for sushi rice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Observed the following ice cold holding violations: tofu 46F, raw crab 49F, raw shrimp 48F. Ensure all PHF is cold held at 41F or below. Ensure ice is level with the product. Ice added.
The department's words
CHSC 113996 Observed the following ice cold holding violations: tofu 46F, raw crab 49F, raw shrimp 48F. Ensure all PHF is cold held at 41F or below. Ensure ice is level with the product. Ice added.
Observed raw fish being salt cured then vinegar cured at room temp. Observed cooked pork belly in vacuum sealed bags done by facility. Curing of meats or seafood and or vacuum sealing/reduce oxygen packaging is not approved procedures. Approval from California Dept. of Health and a HACCP plan is required. Discontinue both processes.
The department's words
CHSC 114419 Observed raw fish being salt cured then vinegar cured at room temp. Observed cooked pork belly in vacuum sealed bags done by facility. Curing of meats or seafood and or vacuum sealing/reduce oxygen packaging is not approved procedures. Approval from California Dept. of Health and a HACCP plan is required. Discontinue both processes.
Observed raw fish stored over ready to eat produce/vegetables in prep cooler on line and 3 Door reach-in back. Provide more separation.
The department's words
CHSC 113986 Observed raw fish stored over ready to eat produce/vegetables in prep cooler on line and 3 Door reach-in back. Provide more separation.
Observed non-commercial fryer being used on shelf not under hood system. Use only commercial equipment and fryers are required to be under a hood. Discontinue use.
The department's words
CHSC 114130 Observed non-commercial fryer being used on shelf not under hood system. Use only commercial equipment and fryers are required to be under a hood. Discontinue use.
No sanitizer bucket set up on main sushi station make line. Ensure to provide sanitizer in sushi station make line.
The department's words
CHSC 114185.1 No sanitizer bucket set up on main sushi station make line. Ensure to provide sanitizer in sushi station make line.
Source: Marin County Community Development Agency, Environmental Health Services. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
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Address thisAbout this record
Search the county's inspection lookup for the name or license number L14564.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
Marin County gives each inspection a result, not a score, so there is no typical range to show.
Marin County posts a green, yellow or red placard after an inspection, and gives no score. In the county's own inspection data, inspectors write "Green (Pass) placard posted" and "a yellow placard is posted due to the multiple major violations observed". We could not read a county page that lists what each color needs, so ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- Marin County Community Development Agency, Environmental Health Services
This is not an official ranking or grade. See the official source: Marin County Community Development Agency, Environmental Health Services (opens the department's site) .
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